Fish and Seafood Selections

Fresh Halibut – My Favorite Fish

A Great Fish Selection Fresh Halibut      If you’re looking for a white fish that won’t fall apart in the skillet, and one that also tastes great, try halibut. The meat is low-fat, has a nice clean taste, and requires little seasoning. It’s oftentimes hard to find, and it’s always pricey when it’s compared to other fish. Halibut is my favorite. We think of it as a rare treat, but it’s oh, so worth it.      When purchasing the filets, I ask for larger pieces cut from the center of the fish. And…

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Halibut For The Hell Of It

A Great Fish Selection      If you’re looking for a white fish that won’t fall apart in the skillet, and one that also tastes great, try halibut. The meat is low-fat, has a nice clean taste, and it requires little seasoning. It’s oftentimes hard to find, and it’s always pricey when its compared to other fish. Halibut is my favorite. We think of it as a rare treat, but it’s oh, so worth it.      When purchasing the filets, I ask for larger pieces cut from the center of the fish. And I…

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shrimp

The Shrimp Cocktail – A Retro Favorite

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. . . That’s, that’s about it.” – Mykelti Williamson The Appetizer Of All Appetizers      Mykelti, you failed to mention the Classic Shrimp Cocktail. Of all of the ways to serve shrimp, it is my favorite. It basically is…

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cod

Cod Oven-baked With Herbs

     Have you ever kissed a cod on the lips? Me neither. As a matter of fact the thought of doing so had never even occurred to me until I read an article in The New Yorker magazine (March 27, 2017, page 19) entitled “Plane People:”      “On September 11, 2001, after flights were rerouted to their nearest airports, thirty-eight jets suddenly landed in Gander, Newfoundland, stranding some seven thousand passengers for up to five days in a town with only five hundred hotel rooms.”      The residents of Gander rose to the…

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Preparing fish

White Fish With Crispy Caper Bread Crumbs

     I have mixed feelings about people in the kitchen when I am cooking. I think the proverb is true about too many cooks. It can lead to confusion and ultimate failure (spoiling the broth).      I’ve also found it to be distracting. My efforts at trying to cook a meal and carry on a conversation has resulted in burnt French bread, sauces ending up being too thick, and meat that was overdone.      But there are times when you will want extra people in your kitchen. It might be…

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Seared tuna

Fresh Tuna Pan-seared With Ginger-Shiitake Cream Sauce

     It wasn’t as if we didn’t have choices. We could choose if we wanted to buy our tuna in pouches or cans and packed in water or oil. We also had the choice of serving it in either a sandwich or a casserole. This was the extent of what I knew about tuna the first four decades of my life. Fresh tuna steaks? Whoever heard of such things?      Well, fresh tuna steaks have often been described as “the fillet mignon of the sea.” The meat’s texture is dense and firm,…

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Carmelized shrimp

Shrimp Caramelized With Chardonnay Sauce

     First of all, are prawns and shrimp one and the same? Although they have a similar appearance, they are not. We can talk about membership in different crustacean families, but the main difference is their habitat: “Shrimp come from both fresh and salt water and can live in both cold and warm waters; if they come from cold waters, then they will be smaller in size. There are more saltwater than freshwater species. Prawns come from fresh water, and are much larger and meatier, like a langoustine. Their meat…

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Seared scallops

Scallops With Lemon Butter (Simply Divine)

     For those of us who love fish, nothing can compare to that delectable taste we experience when we bite into a scallop. Sweet and delicate with a melt in your mouth goodness, it’s heaven at the end of your fork. And scallops served with a lemon butter sauce are divine. Pay Close Attention When Cooking Your Scallops      It should be noted that we lovers of scallops are a fussy lot. We detest one that isn’t cooked properly. If it’s overcooked, it will be chewy and rubbery – and undercooked…

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Shrimp sausage etouffee

Shrimp & Andouille Sausage Étouffée

     Someone once said, “I’ve concluded that a woman’s preparation for an evening out is like the making of sausage – the less you know about the process, the more you respect the result.”          Well, I happen to love being privy to a woman’s preparation for an evening out. The transfiguration from natural beauty to stylish elegance and sophistication is often tedious, but it’s always sensual, and sometimes performed with a flourish. Each step is absolutely necessary, deliberate, and most certainly can’t be rushed.      As I was watching…

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tterflied lobster

Lobster Tails Butterflied

     Because we live in a landlocked state, few of our guests know anything about lobsters. I always like to impart a bit of information about what I’m about to serve, so I try to regale those assembled with some noted facts.      It takes an American lobster 6-7 years to get to an edible size. While it feeds primarily on fish and mollusks, it will also consume algae, other plant life, and even other lobsters.  It’s a ten-legged crustacean that walks forward, but if it needs to quickly get…

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